True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Alcoholic drinks from Coastal Brazil
Cauim is the chewed root or maize beer of the Tupinambá, described by Jean de Léry in 1578. Women boiled sliced manioc roots, chewed them so that saliva would turn the starch to sugar, boiled the mass again and poured it unstrained into great earthen jars to ferment. It was thick, cloudy and sour like soured milk, and was drunk warm at feasts that could last three days.
| Manioc (aipim and maniot) roots, or maize | Sliced as thin as turnips for the pot[lery1578] |
| Water | [lery1578] |
| Saliva of the women who chew the roots | Its amylase turns cooked starch into sugar[lery1578][chacon2021] |
| Starter | other: salivary amylase from chewing; microbes from the jars and the surroundings |
What changes: Thin slices of manioc root boil in water until soft
Boiled until tender, then taken off the fire and left to cool a little. Output: soft, cooked root slices.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cauim is the chewed root or maize beer of the Tupinambá, described by Jean de Léry in 1578. Women boiled sliced manioc roots, chewed them so that saliva would turn the starch to sugar, boiled the mass again and poured it unstrained into great earthen jars to ferment. It was thick, cloudy and sour like soured milk, and was drunk warm at feasts that could last three days. Lactobacillus pentosus and L. plantarum, dominant throughout modern Tapirapé cassava cauim and Lactobacillus fermentum, L. paracasei and L. brevis, with yeasts Pichia guilliermondii, Kluyveromyces lactis, Candida and Saccharomyces cerevisiae do most of the fermenting.
Cauim relies on chewing instead of a mould starter or malt. The roots are boiled twice and never strained, so the beer is thick, and it was drunk warm rather than cool.
Modern cauim sours quickly, from pH 5.5 to 3.4 in one study, but Bacillus cereus was among the bacteria isolated from it. Léry describes no soak, only boiling before and after chewing. Cassava's cyanide can cause vomiting, collapse and in some cases death. FAO says simple boiling is not always reliable and bitterness is not necessarily a reliable sign of cyanide. An overview by S.K. Hahn on FAO's site recommends plain boiling only for low-cyanide varieties. The modern Tapirapé method soaks the cassava for 3–4 days first, but no study we read measures cyanide in cauim. This page records the method and is not a recipe to follow.
Hazards the sources name: Bacillus cereus, isolated from modern cassava cauim.
Every number is labelled with how it is known. How this atlas is made
Jean de Léry described cauim among the Tupinambá in his 1578 book. He saw men drink for three days and nights without eating, and compared the women's chewing to French vintners treading grapes with their feet.
